Pillsbury Fried Chicken

It's not a recipe from Pillsbury but one ingredient from them. I have a Pillsbury coating mix sitting in my pantry for sometime now. It was free from the Pillsbury pancake flour I bought. I was curious how it tasted but I did not want to follow the instructions how to use it. As for my experience in the past, breading mix usually has a high content of sodium. If you use it like the instructions say. The chicken is very salty on the outside but bland inside. And I don't like that. What I did, is to marinate 3 chicken leg quarters, weighing about 800-900 grams, each cut into three & pierced for several times with a fork, with a teaspoon each of iodized coarse salt & finely ground black pepper, a good dash of garlic powder and half a tablespoon of liquid seasoning or you can also use light soy sauce, whatever you prefer. Set aside for 15-20 minutes. Meanwhile heat the pan with lots of cooking oil, about two cups. In a paper bag, put 6 tablespoons of all-purpose flour, 1/4 teaspoon of paprika and 3 tablespoons of Pillsbury coating mix. Mix well until blended. Put the chicken, shake and tumble until chicken is fairly coated. Deep-fry in medium heat until golden brown. Drain in paper towels. Serve with catsup.

Sweet-style Chicken Adobo with Eggs & Potatoes

Ingredients:

• 5 pcs chicken eggs
• a tbsp of coarse salt
• water
• 1/2 kg of chicken, cut into serving pcs
• 300 grams, chicken liver & gizzard
• 6-8 cloves garlic finely crushed
• 1 small red onion, finely minced
• 3 tbsps of soy sauce
• 2 tbsps of white vinegar
• 1/2 tbsp of ground black pepper
• 1 bay leaf (optional)
• 1 pc (175 grams) potato, cut into chunks
• 2 tbsps of cooking oil
• 1 heaping teaspoon of brown sugar

Procedure:

In a casserole, place the first-three ingredients. Bring to boil. Boil for a minute and let it sit in hot water. Set aside.

In a wok or pan, put the next-eight ingredients. Do not mix. Put the lid on. Bring to boil over high heat. Let it boil for a minute or until vinegar is fragrant. Add potatoes. Stir. Then, cover again and bubble away in low fire for 20-25 minutes. Meanwhile, shell the eggs.

Remove sauce from the pan. Increase heat to high. Put oil. Saute for a minute. Put back the sauce. Add sugar and shelled eggs. Mix. Cook for another minute.

Serve with rice.

"Binalot-Style Chicken Adobo"

I wanted to cook "Kalderetang Buto-buto" for dinner but unfortunately I have only chicken in my freezer. Instead, I settled for adobo. I decided to do it Binalot style, with tomatoes and salted eggs.


Good for 3 servings


You'll need:

• 2 pcs chicken thigh attached with backbones, 650 grams, cut into 12 small pcs
• 1/2 head garlic, pounded finely and minced
• 1 very small red onion, minced
• 1-1/4 tsp of ground black pepper
• 3 tbsps soy sauce
• 2-1/3 tbsps native vinegar or white vinegar
• 2 tbsps cooking oil
• 2 salted duck eggs, shelled
• 3 pcs semi-ripe tomatoes, chopped

Here's how:
In a non-stick pan, place the first-six ingredients. Do not mix. Cover. Place over medium-high fire. Bring to boil. (At this stage, do not open the cover until it is boiling. To avoid a foul sour taste in your adobo.) Mix until well-blended. Cover again. Reduce fire to low. Simmer for 15 minutes.

Stir again. Continue cooking slowly for another 10-12 minutes.

Meanwhile, in a serving bowl, mash the salted eggs. Add in the chopped tomatoes. Mix. Cover with cling wrap. Refrigerate until ready to serve.

Remove the sauce. Place in a bowl. Leaving the chicken in the pan. Pour oil. Increase fire to medium. Saute for 40 seconds. Put back the sauce. Bring to boil. Keep boiling for roughly 10 seconds.

Serve with rice and bowl of chopped tomatoes and salted eggs.

“Pritong Manok ni Lola” (Grandma’s Fried Chicken)

This dish is a copy-cat of Max’s Fried Chicken! Yeap, my mother’s idea and recipe. I just added something to soothe my taste preference. We, my brothers and I, grew up eating in Max’s Restaurant occasionally. Way back then, it was really a treat for us! This recipe brings back fond memories of my childhood years (“,)


Ingredients:

• 4 chicken leg quarters, over a kilo in weight
• 6 cups rice wash
• 2 chicken cubes
• 1/3 cup MANG ERNIE’S fish sauce (patis)
• 1 tsp ground black pepper
• All- purpose flour, for dusting
• 1 cup or more of cooking oil

Here’s how:

1. In a thick bottom casserole, put chicken and rice wash. Cover. Bring to boil. Add the cubes. Cover again. Reduce fire to medium-low. Simmer for an hour. Drain chicken for 15 minutes in a colander. Reserve chicken stock for future use.


2. In a small bowl, combine, fish sauce and pepper. Mix well. Using a fork, prick chicken several times on both sides. Spoon all over the chicken the fish sauce-pepper mixture. At least marinate for 4-6 hours (turning every now & then and spooning the marinade all over the chicken again). Put it inside the refrigerator. Make sure to cover it tightly. To avoid the smell of the fish sauce inside your refrigerator.


3. After 6 hours make sure to remove the excess marinade of the chicken or else it will become too salty. From this point you can stack chicken inside your freezer if you’re not yet going to eat it. Just individually wrap it with plastic.


4. In a deep pan or “kawali”, heat it over medium-high fire. Put oil. Heat it some more (should be smoking hot!). Meanwhile, dust lightly the chicken with flour on both sides. One at a time, fry the chicken on each side for a minute or two or until light golden brown only. Do not over-fry. If you do that the chicken will become too dry. Don’t worry the inside of the chicken is cooked already from boiling. We’re just aiming for a crispy outside texture of the chicken.


5. Serve immediately. It’s great with banana catsup and hot cooked rice.

Note:
This recipe is good for “baon”.